Serves: 5
Total Calories: 441
In a soup pan, heat oil on medium heat; sauté onions and carrots. When onions and carrots are soft add in the garlic. Add in broth, tomatoes, sugar and tomato paste. Simmer until tomatoes are tender – about 15 to 30 minutes. Puree in blender. Place pureed mixture back in pot and add can of evaporated milk, salt and pepper. Reheat if necessary.
This Fresh Cream of Tomato Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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